Ingredients

• 8 bacon strips, chopped
• 3 pounds boneless skinless chicken thighs
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 medium limes
• 1/4 cup dry sherry
• 3 tablespoons soy sauce
• 3 tablespoons molasses
• 2 tablespoons minced fresh gingerroot
• 3 bay leaves
• 1 teaspoon pepper
• 1/2 teaspoon chili garlic sauce
• Minced fresh cilantro and toasted sesame seeds
• Hot cooked rice
• Lime wedges, optional

Directions

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker.
2. Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes.
3. Add the lime juice, zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 165°, 3-4 hours.
4. Remove chicken and shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat, about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice, and lime wedges if desired.